I make Italian sausages with my son for his Thanksgiving Party he puts on at his business; he does a spaghetti supper for all the employees and we make the sausages, the day before Thanksgiving. He closes at noon and we all feast!
He asked me to make him some bulk sausage; he couldn't help but it was just cutting and grinding and i got it done. Leaned it out; most of the flecks in it was silver side membranes, not fat. Packaged it up in ½ lb. zip loc's, about 30 of them from 15 lbs.
I use one packet of Hot Italian Sausage and one packet of Sweet Italian Sausage from Butcher Packer and mix them together thoroughly in a container, then use the recommended amount (8 oz. for 25 lbs, or proportionally smaller for less than 25 lbs.). Mix together in a big tub with about 10 oz of water, then grind through the large plate twice for even mixing. As such:
Of course, had to fry up a patty for 'taste-testing'!
The secret is not to overcook it; it will retain moisture but not be greasy and won't shrink at all.
He asked me to make him some bulk sausage; he couldn't help but it was just cutting and grinding and i got it done. Leaned it out; most of the flecks in it was silver side membranes, not fat. Packaged it up in ½ lb. zip loc's, about 30 of them from 15 lbs.
I use one packet of Hot Italian Sausage and one packet of Sweet Italian Sausage from Butcher Packer and mix them together thoroughly in a container, then use the recommended amount (8 oz. for 25 lbs, or proportionally smaller for less than 25 lbs.). Mix together in a big tub with about 10 oz of water, then grind through the large plate twice for even mixing. As such:
Of course, had to fry up a patty for 'taste-testing'!
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